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Back-to-School Cookies
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1 cup butter-flavored shortening
1 cup creamy peanut butter
2 cups packed brown sugar
4 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups crisp rice cereal
1-1/2 cups chopped nuts
1 cup flaked coconut
1 cup quick-cooking oats
In a large mixing bowl, cream the shortening, peanut butter and brown sugar until
light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking soda
and baking powder; gradually add to creamed mixture and mix well. Stir in the
cereal, nuts, coconut and oats. Drop by rounded tablespoonfuls 2 in. apart
onto ungreased baking sheets. Flatten with a fork, forming a crisscross pattern.
Bake at 375° for 7-8 minutes. Remove to wire racks.
Yield: 12 dozen.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |